Baked Amberjack Recipes

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BAKED AMBERJACK

We go deep-sea fishing each spring when the kids get out of school for spring break. I only have a couple of ways to cook amberjack aside from frying (which we do not eat a lot of). This recipe has minimal ingredients and is super easy. You can season some pieces more heavily than others depending on everyone's taste.

Provided by Robin

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4



Baked Amberjack image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
  • Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 1.2 g, Cholesterol 48.3 mg, Fat 7.3 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 0.4 g, Sodium 326.7 mg, Sugar 0.4 g

½ cup white wine, or more to taste
4 (3 ounce) fillets amberjack, dark brown vein removed
1 tablespoon mayonnaise, or more to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste

TANGY BROILED AMBERJACK RECIPE

Provided by therman

Number Of Ingredients 10



Tangy Broiled Amberjack Recipe image

Steps:

  • Combine first 6 ingredients and dredge fish in spice. Then dredge in breadcrumbs. Lightly coat broiler pan with cooking spray and pour melted butter over fish. Broils 6 to 7 inches from heat about 7 to 8 minutes or until fish flakes easily.

3 tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. dried tarragon, whole
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried whole oregano
1 cup breadcrumbs
1 tbsp. melted butter (or more depending on amount of fish)
Amberjack
Cooking spray

CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA

Charcoal grilled amberjack with a Caribbean honey-spiced coating served with honey-lime mango salsa adapted from a National Honey Board recipe for Caribbean Honey-Spiced Chicken

Provided by docholliday

Categories     < 4 Hours

Time 1h40m

Yield 12 fillets, 10 serving(s)

Number Of Ingredients 15



Caribbean Honey-Spiced Amberjack With Mango Salsa image

Steps:

  • In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
  • Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
  • Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
  • Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
  • Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).

12 (4 -5 ounce) amberjack fillets
2 1/2 tablespoons vegetable oil
5/8 cup honey
5/8 cup fresh lime juice
4 ripe mangoes, 3 peeled and diced, 1 sliced for decoration
5 teaspoons freshly grated lime peel
3 ripe kiwi fruits, peeled and sliced for decoration
3 small onions, peeled and quartered
5 fresh jalapeno peppers, halved and seeded
5 teaspoons paprika
5 teaspoons olive oil
4 teaspoons garlic salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons fresh ground black pepper
1 1/4 teaspoons ground allspice

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